1 1
Micki

Elevated Liver Enzymes 1 year Post Diagnosis

Rate this topic

Recommended Posts

I never had elevated liver enzymes, but they showed up at my one year check up with celiac disease. I never had the typical celiac symptoms. I am 50 years old, 5’3”, and 118 pounds. I do a 30/20/10 (seconds) walk/run/sprint circuit routine for exercise 4 -5 days a week. I was following the autoimmune Paleo protocol a year ago and saw a functional medicine doc to help me figure out which foods were still causing me trouble (egg whites and tomatoes were a problem along with cow dairy but I can eat goat and sheep dairy). I look at what my diet has turned into, and while I eat almost nothing that is processed (starches make me jittery), what used to be grains on my plate is now filled more with proteins instead of more vegetables.  I confess. Bacon added flavor to several things. 

The only thing not normal on my tests were AST (SGOT) was a 58 in Aug and retested to 51 early Dec. Normal high is 40. ALT (SGPT) was a 75 in Aug and retested to 81 in early Dec. Normal high is 56 for ALT. I’m finding it has to be 4 times normal high for the docs to get worked up, but I was put through a bunch of tests because I am a celiac.

They scanned (ultrasound) my liver, pancreas, gall bladder, kidney, and whatever else is on the right side. All came back normal in September. I was blood tested for Hep A, B, C, autoimmune hepatitis, Epstein Barr. All came back  negative. 

I am officially in menopause as of a month ago, and I have seen some research link elevated enzymes temporarily to drop in estrogen with menopause, but it’s not long term elevations. 

I feel fine. Check my eyes every day 😜 and they are sparkly white. I have had subtle and passing aches right below my lowest right rib ever since going gluten-free. It sometimes is a moving pain, so I know that’s something I ate giving me trouble. I do not eat out. My kitchen is gluten-free. I take probiotics (gluten-free), Vit D, and a low dose multi-vitamin (gluten-free). I do not eat fried foods. I eat mostly whole food, but grains have been missing. I have found purity protocol oats seems to be agreeing so I’m working on diet even though my doc never suggested a thing. He was also the one that told me when I was diagnosed to “just go gluten-free, there are plenty of options these days.” 🙄 I’m trying to get grains on my plate and switching animal proteins to less beef and pork and more turkey, chicken, and fish. It’s actually kinda depressing that our food supply has so much garbage in it that it works against our bodies.

Anyway...any ideas? I feel healthy, but I felt healthy before the celiac diagnosis. I’m not exactly on speaking terms with my body. It keeps hiding things from me. We have a trust issue. 😜

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


On 12/30/2017 at 9:59 AM, Micki said:

I never had elevated liver enzymes, but they showed up at my one year check up with celiac disease. I never had the typical celiac symptoms. I am 50 years old, 5’3”, and 118 pounds. I do a 30/20/10 (seconds) walk/run/sprint circuit routine for exercise 4 -5 days a week. I was following the autoimmune Paleo protocol a year ago and saw a functional medicine doc to help me figure out which foods were still causing me trouble (egg whites and tomatoes were a problem along with cow dairy but I can eat goat and sheep dairy). I look at what my diet has turned into, and while I eat almost nothing that is processed (starches make me jittery), what used to be grains on my plate is now filled more with proteins instead of more vegetables.  I confess. Bacon added flavor to several things. 

The only thing not normal on my tests were AST (SGOT) was a 58 in Aug and retested to 51 early Dec. Normal high is 40. ALT (SGPT) was a 75 in Aug and retested to 81 in early Dec. Normal high is 56 for ALT. I’m finding it has to be 4 times normal high for the docs to get worked up, but I was put through a bunch of tests because I am a celiac.

They scanned (ultrasound) my liver, pancreas, gall bladder, kidney, and whatever else is on the right side. All came back normal in September. I was blood tested for Hep A, B, C, autoimmune hepatitis, Epstein Barr. All came back  negative. 

I am officially in menopause as of a month ago, and I have seen some research link elevated enzymes temporarily to drop in estrogen with menopause, but it’s not long term elevations. 

I feel fine. Check my eyes every day 😜 and they are sparkly white. I have had subtle and passing aches right below my lowest right rib ever since going gluten-free. It sometimes is a moving pain, so I know that’s something I ate giving me trouble. I do not eat out. My kitchen is gluten-free. I take probiotics (gluten-free), Vit D, and a low dose multi-vitamin (gluten-free). I do not eat fried foods. I eat mostly whole food, but grains have been missing. I have found purity protocol oats seems to be agreeing so I’m working on diet even though my doc never suggested a thing. He was also the one that told me when I was diagnosed to “just go gluten-free, there are plenty of options these days.” 🙄 I’m trying to get grains on my plate and switching animal proteins to less beef and pork and more turkey, chicken, and fish. It’s actually kinda depressing that our food supply has so much garbage in it that it works against our bodies.

Anyway...any ideas? I feel healthy, but I felt healthy before the celiac diagnosis. I’m not exactly on speaking terms with my body. It keeps hiding things from me. We have a trust issue. 😜

Hey Micki!

Your posting seems to have overlooked most likely due to the holiday season.   Sorry about that!  

Is your celiac disease active?  Are your celiac  antibodies coming down (was that tested when you went for that follow-up visit?  Liver issues are common with celiac disease and we know that healing can take months to years.  

I am on a grain free, Whole Foods diet too.  I also have diabetes and grains tend to elevate my blood sugar.  So, I am not a dietitian, but your diet sounds great.  

Edited by cyclinglady
  • Like 1

Share this post


Link to post
Share on other sites

Cyclinglady,

This is my first post, so I’m not sure if I’m replying right. I have not seen blood tests for my celiac antibodies. I know he took one originally, but I never saw the results. I went through a huge battery of tests in September. My Vit D has almost doubled to upper 50s and my iron is now 140 when it was 6.7 18 months ago. I’m finding my docs don’t know as much as I do, but I’ve got skin in the game. 

A recent development has me wondering if my intense exercise might be triggering these. I’m experimenting now. 

Thanks for replying. It’s nice not to feel so alone. 😘

Share this post


Link to post
Share on other sites

I would not think that exercise could raise your enzyme levels, but autoimmune can.  I am like you.  Seriously, are we sisters?  I run, swim and cycle.  I am heading out to teach water aerobics.  I have been active my whole life.  I can tell you that as I have aged, I have slowed down (injury prevention and I want to keep my knees!).  Extreme exercise can be as bad as no exercise!   When my ferritin (iron stores) and hemoglobin were very low, I tried to blame it on heel strikes.  I was really reaching!  It was really my Thals and celiac disease.  

Please ask for celiac follow-up testing. Based on your improved labs, it sounds like your small intestine is healing, but it can take years for celiac antibodies to come down.  My theory is while they are elevated, they could be trigger (or compounding) elevations of other antibodies.     My PC always looks at my constantly elevated thyroid,  Immunoglobulin A and other inflammatory factors and tells me (while shaking her head) that it is not good.  While I can control the antibodies that react to gluten, I can do nothing for the others and I am not going down the lane with immune suppressants yet.  

As a diabetic, I am consuming more FATS, not protein as they do not increase my blood sugar based on my meter.     I did not see any fats discussed by you.  Too much protein for me, makes my liver (any liver) convert it to glucose after my blood sugar levels.  That might be your issue since your diet is the one thing that seems to have changed dramatically.  You may be stressing your liver too much.  Eat a normal amount of protein and add veggies and fruit for carbs.  Too many carbs like soda, juices and added sugars has been known to contribute to fatty liver and now protein could be a suspect too.   Google it.  

Follow-up testing is recommended:

http://www.cureceliacdisease.org/faq/how-often-should-follow-up-testing-occur/

Since you have celiac disease, rule it out as the culprit for sure — no guessing.   If active you might have non-responsive celiac disease or refractory.  You do not sound like you have refractory, but That is a much stronger possibility that over the exercise theory.  I like the “too much protein” theory and other autoimmune theories too, but I am not a doctor.  Research and talk to your doctors.  

Take care!  

Share this post


Link to post
Share on other sites

We are thinking a like. Most of my fats were animal fats which is why I was reworking the diet. Although nut butters have been in all my smoothies because I deeply dislike protein powders. I had considered non-alcoholic fatty liver disease because women my age are just lucky that way. I cook with olive oil, avocado oil, and macadamia nut oil. Trying to shift to a Mediterranean diet.  I will check with my doc about tests he has completed. Thanks for the advice! Thanks for the encouragement! Thanks for reaching out!

Share this post


Link to post
Share on other sites
Ads by Google:


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
1 1

  • Who's Online   6 Members, 0 Anonymous, 390 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.